Hello, I’m Mandi!

Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 & Google Pixel photo journalist & writer.
I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

Sweet Potato Gnocchi

I’ve gone and done it again. I’ve constructed another awesome recipe with the help of Brandon for a delicious dinner entree. The whole version of this recipe is a sweet potato gnocchi with a sage cream sauce, bacon, caramelized brussel sprouts, onions, maple syrup drizzle and pumpkin spice. The total time to make this dish from start to finish is almost 4 hours. I’ve broken the recipe down to two separate posts, the first one being this post, how to make just the gnocchi. The next one will include the sage cream sauce, and vegetables. You can make the gnocchi’s a day ahead if you wanted to make this, or you can set aside a whole afternoon if you’d like. This is a time consuming recipe so you have to be willing and able to do it from start to finish. Having a second hand to help in the kitchen may help speed the process up a little bit.

This recipe may not be on the clean eating or real foods list, but it is a fantastic fall dish and if the picture doesn’t do justice, you will have to make this and find out for yourself. The best way to get the perfect gnocchi is to pan sear them in a little bit of butter to get a nice golden brown coat on them. Searing them gives a nice crunch on the outside, and beautiful color as well. If you don’t want to sear them you can pop them in the oven or in boiling water to heat them up. If I were you Id pan sear them for better results. When working with the dough in the beginning, it can get sticky and tricky. You don’t want too much flour but if you don’t have enough flour the dough gets all over your hands and counter top and is hard to come off. Just have patience and take your time. I had to make this recipe twice because the first time didn’t go so well. This recipe also goes well with a tomato cream sauce.

Active Time: 1 Hour

Total Time: 2 Hours

Mise en Place (Ingredients):

-2 Sweet Potatoes, cooked, mashed

-1 egg

-2 1/2 Cups AP Flour

-1 Teaspoon Salt

-1 Tablespoon Butter

Other Tools:

-Dough cutter or paring knife

-Ricer or masher

-Sheet Tray

-Frying pan

-Ice bath

-Pot boiling water

-Slotted spoon

-Salt

Method of Prep:

-Turn oven to 350 degrees. Rinse sweet potatoes under cold water and clean the skin. Using a paring knife make a large slit going vertical along the potato. Put a heavy coating of salt on the sweet potato.

-Place in the oven and cook until soft approximately 30 minutes or more depending on size of the potatoes.

-Remove from the oven and let cool completely for 20 minutes.

-Once cool, remove the potato from the skins. Discard skin and run the mash through a ricer or mash up by hand. Be sure to remove all large chunks and mash until smooth.

-Add in egg, salt and flour. Mix by hand on a lightly seasoned counter top until you form a smooth ball. (This is the tricky and sticky part. Add flour as needed but don’t add too much that your orange ball become white from all the flour.)

-Once your ball is made set a side for a few minutes and get a pot of water on the stove ready to bring to a boil.

-Lightly flour the surface of your counter top and cut the dough in half. Starting with the first half of your dough, you want to lightly begin rolling the dough into a long thin snake like shape. Keep your fingers spread apart and only use the tips of your fingers to gently push the dough. Its best to start in the middle and work your way to the edges. continue doing this until you have a 1/2 inch width on the dough.

-Have 2 sheet trays set aside and lightly floured as well. Begin cutting the dough into little pillow shapes and place on the sheet tray. Repeat these two steps with the second half of the dough. (The dough may begin to lose its pillow shape when you pick it up or go to boil them, its okay)

-Gather your ice bath if your haven’t done so yet.

-Once your water is at a boil, drop a handful or so of gnocchi into the boiling water. Don’t over crowd the water with too many gnocchi. Make sure your water stays at a boil the whole time, keep temperature at high.

-Leave gnocchi in water until cooked, about 3 minutes. An easy well to tell if they are done is they will float.

-After 3 minutes, using a slotted spoon remove from the water and place in an ice bath for 1 minute. Repeat the last 2 steps with the rest of the gnocchi.

-Remove from ice bath and set aside on another sheet tray or in a bowl.

-Heat up a frying pan and melt 1 tablespoon of butter. Fill pan up with gnocchi and sear on medium high heat until golden brown on both sides, about 4 minutes each.

–Recipe to be continued!

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Driven2Eat

Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 & Google Pixel photo journalist & writer.
I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)
View all posts by Driven2Eat